When the noodles are made, add oil and eggs to make steamed bread, why don t you ferment when making

Ingredients. Wheat flour.

500g eggs.

1 pc. Milk.

1 bag. Accessories.

Oil. 1 tablespoon.

Yeast. Amount.

Warm. Amount.

Steps. 1.Add an appropriate amount of warm water or milk to the bowl and add the yeast.

One egg, one spoonful of cooking oil, mix into yeast water. Here is the use of warm water and milk, I usually add an appropriate amount of water to a bag of milk, of course, you can also use all milk, I personally think that all milk is not very good, so add some water appropriately. Let's talk about the problem of yeast, the new yeast I use is the kind that can be cryopreserved, and you can also use the kind of powdered, what does fresh yeast look like, everyone.

2.Add an appropriate amount of flour and stir with chopsticks to form a thick batter.

3.That's it.

4.Cover the basin with a lid or other stuff and put it in a warm place to rise. When the house is too dry, it is best to cover it with a large drawer cloth or something. Otherwise, the surface layer is easy to air dry.

5.When it rises like this, it basically fills the basin and there are small bubbles (the dry noodles on the top are after the batter is stirred, and I am afraid that the swelling will reach the lid at that time, and finally sprinkle a layer).

6.At this time, add an appropriate amount of flour and knead it into a non-sticky dough (pay attention to adding flour here, add it little by little, don't add too much at once, the dough will be too hard.)

7.Close the lid again and let it rise in a warm place.

8.After proofing again, the dry flour on it is still the same as the explanation in step 5 - the above is the process of making steamed bread.

9.Take out the top proofed dough and put it on the board and knead it by hand for five or six minutes, the kneading method here is also particular, do not make the dough always round and knead the dough, but knead it into long strips and fold them together into a ball and knead them into long strips again, so that after repeating several times, you can shape and make steamed bread or other pasta.

10.The finished steamed buns are placed in a warm place again and allowed to rise until they are almost twice the original size, and they can be steamed. When proofing, it is still necessary to cover the steamed bun with a drawer cloth to prevent the surface from drying.

Many of you here may not be able to grasp the proofing time, but in fact, the proofing time here is almost the same as the time from step 7 to step 8.

11.Add enough water to the pot, while the fire is burning, put the proofed steamed buns into the grate, cover the pot tightly, steam for 10 minutes after steaming on the high heat, then change to medium-low heat and then steam for 5-10 minutes, turn off the heat, and open the lid after three or four minutes. If you don't open the lid for a long time after turning off the heat, the water vapor formed in the pot will easily soak the steamed buns.

12.Another trick is to put the steamed bread in the pot should not be too big when the gap is a little bit of three or four empty points so that the steamed bread will be sent to the **, of course, except for the pattern steamed bread, the pattern steamed bread can not let it squeeze together after proofing Oh This is the steamed bread made according to the above method, which can arouse your appetite.

In this way, the elasticity and toughness of the surface will be better. Such noodles are boiled in water, and the soup is not muddy. How to make steamed buns, there is also a lot of knowledge in this. When making steamed buns, knead a small piece of lard into the dough.

The steamed steamed buns are not only white and fluffy, but also fragrant.

Adding eggs when steaming steamed bread can increase the fragrance of the steamed bread and make it soft. Steamed steamed bread alkali is put more yellow, such as adding it to the original steamer water.

2 3 tablespoons of vinegar, steam for another 10 to 15 minutes to turn white. The noodles of steamed steamed bread must be kneaded evenly, put in an appropriate amount of baking powder, and then shape it after it is formed"Wake up"It takes about half an hour to steam.

If you make steamed buns and put eggs in them, they will ferment. It's because the proportions are wrong. Yeast powder should be added to the dough.

Ingredients: 1 2 eggs, 170 grams of milk, 300 grams of flour, 5 grams of yeast, 15 grams of sugar, 2 grams of salt.

1. Add the prepared flour to the milk and egg mixture and stir.

2. Put the stirred milk and egg dough into the kitchen machine and knead the dough for 10 minutes.

3. After kneading into a smooth dough, cover with plastic wrap and leave it in a warm place to rise until it is twice as large.

4. Put the small dough into the steamer, put the appropriate water and boil for 15 minutes to stop the fire, and then steam for 5 minutes to bake.

<> you can add eggs to the flour of steamed buns. Its biggest benefit is that it can make steamed buns more fluffy. Here's how to make egg steamed buns:

1. Yeast is thawed with warm water;

2. Add sugar and stir well;

3. Add the eggs and stir well;

4. Add flour and stir with chopsticks until there is no dry powder;

5. Knead into a smooth dough, cover with plastic wrap and let it steep for 15 minutes;

6. Cut the awakened dough into small pieces and knead them into smooth steamed buns;

7. Steamer for 30 minutes to twice the size, then boil the pot over high heat, steam for 15 minutes, turn off the heat and simmer for 3 minutes, and then remove from the pot.

Eggs can be put in the flour, eggs are mainly used as an emulsifier, through whipping, so that a large amount of air into the flour, forming an expanded volume. Whether you're making pastries or other pasta dishes, putting one or two eggs in them not only tastes good, but also has great nutritional benefits.

Eggs also have other important micronutrients, such as potassium, sodium, magnesium, especially the iron in the egg yolk up to 7 mg 100 grams, but the iron in the egg yolk is non-heme iron, which is combined with lecithin, and the utilization rate is only 3%; Eggs are rich in phosphorus but relatively insufficient in calcium, so eating milk with eggs can be nutritionally complementary. Eggs are also rich in vitamins A and B.

Benefits of putting eggs in flour:

1. The nutritional value of food, eggs are a very nutritious food. Eggs, beaten in flour, cakes or other pasta foods can make food more nutritious. It plays a role in balanced nutrition.

2. It can improve the taste of food. Flour and eggs are mixed together and fried in batter, or pancakes will taste much better than those made with flour alone.

3. Cheap cakes will use cake oil and emulsifier instead of egg ming, which greatly reduces the cost and makes the taste very poor.

<> butter can be added to flour to make steamed bread, and adding an appropriate amount of butter can make the steamed bread more flavorful, the surface is smoother and brighter, and it tastes creamy and rich. First, add melted yeast water and butter to the flour, then slowly mix it into a dough to ferment for two to three hours, then make steamed buns and put them in a pot to steam.

<> steamed steamed buns can add eggs to the flour.

The cornmeal steamed bun looks troublesome, but it is very simple to make and the taste is very good. If you don't believe me, try it, it's both nutritious and delicious.

Method 1. Ingredients: 400g of steamed bread flour, 100g of corn flour, 1 tablespoon of sugar, 1 tablespoon of soybean flour, 2 teaspoons of dried yeast, 1 teaspoon of baking powder, 1 teaspoon of salad oil, 220ml of warm water.

Method: Dissolve the yeast powder and sugar in warm water, mix with the rest of the ingredients, put in a bread maker, and stir until smooth. Place the dough in a sealed place for 20 minutes.

After 20 minutes, take out the dough and knead it until the skin is smooth and shaped. Heat the water in the steamer, put the shaped dough in, about 30 minutes, and steam for 15 minutes on medium heat.

Practice 2. Ingredients: cornmeal, white flour, milk, sugar, eggs, yeast. The ratio is 80% cornmeal, 20% white flour, 2 eggs, and a handful of sugar (no standard).

Method: First burn half of the milk into the piping hot, pour it into 80% of the cornmeal and stir it with chopsticks, (only half of the cornmeal) after it cools, rub them well with your hands, put in sugar, beat in eggs, add the 20% white flour, and knead them together with the other half of the milk and yeast, taking care not to make them too hard. After it is boiled, add a little baking soda and start kneading the dough, (no need for a panel, just knead it in a basin) and knead it repeatedly, after kneading, let it rise for 10 minutes, and you can put it in the pot and start steaming.

Method three. Ingredients: cornmeal, white flour.

Method: Add one-third of the cornmeal to the white flour when mixing the noodles, and put the two kinds of flour together in a warm place to ferment (if you want to be thorough and good, it is best to put a piece of old flour fertilizer), if you really don't have it, you can also use yeast (generally sold in supermarkets). After the dough is done, put in less alkaline noodles or baking soda, if it is too thin, add a little flour and put it on the board to knead, pay attention to be sure to knead it thoroughly, put the kneaded flour on the board and wake up for 5 minutes 3, turn the awakened noodles into a single agent, and then knead each agent into steamed buns, knead them and put them on the board for another 5 minutes 4, put water in the steamer and boil it over high heat, put in the steamed bun Pi, and steam it for 20 minutes to get out of the pot.

The fermentation and preparation process is similar to steamed steamed bread, except that some cornmeal is added to the dough.

Summary. It is usually not recommended to add oil directly to the flour, because adding oil directly to it will indeed affect the fermentation efficiency. We can wait until the dough is kneaded, and then add the appropriate amount of cooking oil, so that the purpose can be achieved, and it will not affect the fermentation of the flour, which can be said to kill two birds with one stone.

Usually when we make steamed bread or steamed buns, we can add a small amount of butter or lard after the dough is kneaded.

What should I do if I put oil in the steamed bread and noodles.

Hello dear, generally I think the more oil, the more fragrant, or you can put a little more flour to synthesize, anyway, if I pour too much, I can use this dough to make shortbread is also more delicious, anyway, when I usually make steamed buns or buns, I add a lot of corn oil, because this taste will be more strong and delicious.

If you put some oil in the dough, it will indeed affect the yeast fermentation, but this actually depends on how much oil you put in, for example, if you just put a small spoon of oil, the impact will definitely not be big, but if you put a lot of oil, the impact will be greater.

It is usually not recommended to add oil directly to the flour, because adding oil directly to it will indeed affect the fermentation efficiency. We can wait until the dough is kneaded, and then add the appropriate amount of cooking oil, so that the purpose can be achieved, and it will not affect the fermentation of the flour, which can be said to kill two birds with one stone. Usually when we make steamed bread or steamed buns, we can add a small amount of butter or lard after the dough is kneaded.